Mutton Handi Recipe

Introduction: 

Mutton Handi is a traditional North Indian dish known for its rich and flavorful gravy, cooked in a clay pot, or "handi," which enhances the taste of the meat. The slow-cooking process in the handi allows the mutton to become tender and absorb the aromatic spices, resulting in a delicious and hearty meal. This dish is perfect for special occasions or when you want to enjoy a comforting and indulgent meal.

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Ingredients:

500g mutton, bone-in, cut into medium pieces

3 tablespoons ghee or oil

2 large onions, finely chopped

2 tomatoes, pureed

1 tablespoon ginger-garlic paste

2-3 green chilies, slit

1/2 cup yogurt, whisked

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

1/2 teaspoon cumin powder

1/2 teaspoon garam masala powder

1 teaspoon kasuri methi (dried fenugreek leaves)

1 bay leaf

3-4 cloves

2-3 green cardamoms

1-inch cinnamon stick

1/2 teaspoon black peppercorns

Salt to taste

Fresh coriander leaves for garnish

Instructions:

Marinate the Mutton:

In a large bowl, marinate the mutton pieces with yogurt, turmeric powder, red chili powder, and salt.

Cover and let it marinate for at least 1 hour, or overnight in the refrigerator for better results.

Prepare the Handi:

Heat ghee or oil in a handi (or a heavy-bottomed pot) over medium heat.

Add bay leaf, cloves, cardamoms, cinnamon stick, and black peppercorns, sautéing until fragrant.

Cook the Onions:

Add the finely chopped onions to the handi and sauté until they turn golden brown.

Add ginger-garlic paste and green chilies, cooking until the raw smell disappears.

Add Tomatoes and Spices:

Stir in the tomato puree and cook until the oil starts to separate from the masala.

Add coriander powder, cumin powder, and garam masala powder. Mix well and cook for a few minutes to enhance the flavors.

Cook the Mutton:

Add the marinated mutton to the handi, stirring to coat the pieces evenly with the masala.

Cook on medium heat for 10-15 minutes, stirring occasionally, until the mutton begins to brown and absorb the spices.

Simmer and Cook Slowly:

Reduce the heat to low, cover the handi with a lid, and let the mutton cook slowly in its juices for about 45-60 minutes.

Stir occasionally to prevent sticking and ensure even cooking. If necessary, add a little water to maintain the gravy consistency.

Finish with Kasuri Methi:

Once the mutton is tender and the gravy has thickened, crush the kasuri methi between your palms and add it to the handi.

Stir well and cook for another 5 minutes to let the flavors blend together.

Garnish and Serve:

Garnish the Mutton Handi with freshly chopped coriander leaves.

Serve hot with naan, roti, or steamed rice, accompanied by a side of raita or salad.

Conclusion: 

Mutton Handi is a delectable dish that brings together the richness of spices and the tenderness of slow-cooked mutton in a traditional clay pot. The handi not only adds a rustic charm to the dish but also enhances the depth of flavors, making it a must-try for those who love hearty and flavorful Indian curries. Enjoy this comforting dish with your favorite bread or rice for a satisfying meal.